The historical New Orleans cocktail created in 1938 by the head bartender of the Carousel Bar at the Monteleone Hotel, taking his name from the iconic French Quarter district in the city. The original recipe here has been slightly modified by adding an homemade Cognac-based plant liqueur that enhances the intensely aromatic notes of our Cognac, while adding sweet & spicy flavours.


40 ml Very Special
20 ml Rye Whiskey
20 ml Vermouth Rouge
0,5 ml Homemade cognac based plant liqueur
3 dashes Aromatic bitters
3 dashes spicy bitters
Twist of lemon



Into a mixing glass, measure the Cognac, whiskey and vermouth. Add the liqueur, the bitters, the fill the mixing glass halfway with ice. Stir with a bar spoon until chilled, about 30 seconds. Strain into a chilled cocktail glass. Rub the lemon twist around the rim of the glass, drop it in the cocktail, and serve.



Serve this drink as a perfect After Dinner, in Winter nights around a fireplace, with bitter chocolate and candied orange.



cognac camus cocktail vieux carre

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